A fresh and new vegetarian way of the classic lasagna.
For 4 persons 1 shallot 1 tbsp olive oil 300g dried green lentils juice from 1 lemon 0.5l vegetable stock 1/2 fennel 30g grated parmezan cheese 1 tbsp vegetable margarine 1 tbsp mascarpone pepper to taste → Preheat the oven to 180°C. Soak the lentils for 30 minutes in water. Cut the shallot fine and… Lees verder Lentil-lemon risotto with fennel
For 2 persons · 1 eggplant | 1 ball mozzarella, sliced | fresh basil for the lentil-tomatosauce: 300g canned lentils + tomato-basil sauce for the pesto: 125g spinach | 75g almonds | 100g feta | 1 clove garlic | 1/4 cup or 60ml extra vergine olive oil | ground pepper ∴ → Make the tomato-basil sauce,… Lees verder Open faced lasagna
A burger is definitely something of our generation. To turn a meatburger into a vegetarian one isn't that simple, although you can put anything you want in it. But the umami taste is necessary when you take the first bite. After some experiences the ultimate tips are revealed: roast the vegetables first and make the burgers… Lees verder Beetroot burger with mango chutney
This is really the most delicious gazpacho you will ever "eat". And it's super easy! Did you know that gazpacho isn't actually a soup. It is a salad crudités liquid integrating its own seasoning based on oil and vinegar. And the ultime secret to get the most tasteful gazpacho is to make sure that the… Lees verder Tomatogazpacho with cherries and basil